Italian · hard
Spinach and Ricotta Cannelloni
Classic vegetarian filling under tomato sauce and béchamel.
Steps
- 01
Mix filling with egg and Parmigiano; season well. Pipe or spoon into cannelloni tubes.
~15 min
- 02
Spread sauce in a baking dish; arrange tubes. Cover with more sauce, béchamel if using, and mozzarella.
~8 min
- 03
Bake at 190°C / 375°F until pasta is tender and top is golden, about 30–35 minutes. Rest 10 minutes.
~35 min
Tips
- Undercooked dry tubes need enough sauce coverage.
- A piping bag makes filling fast and tidy.